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Ingredients
Naan Bread
  • 1 tbsp dried active yeast
  • 4 tbsps Natural Yoghurt
  • 1 tsp bicarb soda
  • 40 g ghee (or butter)
  • 120 ml warm water
  • 320 g strong white flour
  • 5 g salt
Tandoori Lamb
  • 4 Lamb Leg Steaks
  • 4 tbsps natural yoghurt
  • 1 tbsp garlic and ginger puree
  • 1 tbsp Hot Chilli Powder
  • 1 tsp Ground Ginger
  • 1 tbsp Garam Masala
  • 1 tsp cumin seeds
  • salt and pepper
Tomato and Chilli Chutney
  • 4 Tomatoes quartered
  • 1 Red Chilli sliced
  • 1 Onion sliced
  • 2 garlic cloves crushed
  • 1 tsp cumin seeds
  • 1 cinammon stick
  • 1 tsp ground coriander
  • 3 tbsps Light Brown sugar
  • 2 tbsps white wine vinegar
  • salt and pepper
Raita
  • 8 tbsps natural yoghurt
  • ¼ cucumber finely diced
  • handful of fresh mint chopped
  • handful of fresh coriander chopped
  • ½ lemon (juice)
  • salt and pepper
  • 1 tsp caster sugar
Loaded Naan Bread with Tandoori Lamb Leg Loaded Naan Bread with Tandoori Lamb Leg
Loaded Naan Bread with Tandoori Lamb Leg
Tomato & Chilli Chutney, Cucumber Raita

The kind of dish that makes you think "i'm never buying that again, i'm making it from now on"

Prep 45 minutes
Total 6 hours
  1. Start by marinating the lamb leg in the rest of the ingredients leave for a minimum of 4 hours
  2. To make the naan dough dissolve the yeast in the water, leave to stand for 15 mins then add the remaining ingredients apart from 10g of ghee. Knead for 10 mins.
  3. cover the dough and prove for 1 hour before dividing into 4 and shape into that teardrop shape.
  4. For the chutney, heat some oil in a pan add the onion and garlic then the spices.
  5. Soften a little then add the tomatoes, when they've started to break down add the remaining ingredients and stew down into a thick chutney
  6. For the raita simply combine all the ingredients into a bowl
  7. I cooked the lamb and the naan breads over coals in a bbq this gives the best flavour in my opnion. For the lamb I charred the outside well and left some pinkness in the centre will take only a few mins on a hot bbq
  8. The naan breads will puff up quickly over the heat of the bbq brush them well with the remaining ghee (you can even add garlic to this)
  9. To assemble the Naan add all the toppings and finish with some fresh coriander and sliced chilli

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Loaded Naan Bread with Tandoori Lamb Leg
Tomato & Chilli Chutney, Cucumber Raita

The kind of dish that makes you think "i'm never buying that again, i'm making it from now on"

favorite
print
rate
Prep 45 minutes
Total 6 hours
Serves
US | Metric
Ingredients
Naan Bread
  • 1 tbsp dried active yeast
  • 4 tbsps Natural Yoghurt
  • 1 tsp bicarb soda
  • 40 g ghee (or butter)
  • 120 ml warm water
  • 320 g strong white flour
  • 5 g salt
Tandoori Lamb
  • 4 Lamb Leg Steaks
  • 4 tbsps natural yoghurt
  • 1 tbsp garlic and ginger puree
  • 1 tbsp Hot Chilli Powder
  • 1 tsp Ground Ginger
  • 1 tbsp Garam Masala
  • 1 tsp cumin seeds
  • salt and pepper
Tomato and Chilli Chutney
  • 4 Tomatoes quartered
  • 1 Red Chilli sliced
  • 1 Onion sliced
  • 2 garlic cloves crushed
  • 1 tsp cumin seeds
  • 1 cinammon stick
  • 1 tsp ground coriander
  • 3 tbsps Light Brown sugar
  • 2 tbsps white wine vinegar
  • salt and pepper
Raita
  • 8 tbsps natural yoghurt
  • ¼ cucumber finely diced
  • handful of fresh mint chopped
  • handful of fresh coriander chopped
  • ½ lemon (juice)
  • salt and pepper
  • 1 tsp caster sugar

  1. Start by marinating the lamb leg in the rest of the ingredients leave for a minimum of 4 hours
  2. To make the naan dough dissolve the yeast in the water, leave to stand for 15 mins then add the remaining ingredients apart from 10g of ghee. Knead for 10 mins.
  3. cover the dough and prove for 1 hour before dividing into 4 and shape into that teardrop shape.
  4. For the chutney, heat some oil in a pan add the onion and garlic then the spices.
  5. Soften a little then add the tomatoes, when they've started to break down add the remaining ingredients and stew down into a thick chutney
  6. For the raita simply combine all the ingredients into a bowl
  7. I cooked the lamb and the naan breads over coals in a bbq this gives the best flavour in my opnion. For the lamb I charred the outside well and left some pinkness in the centre will take only a few mins on a hot bbq
  8. The naan breads will puff up quickly over the heat of the bbq brush them well with the remaining ghee (you can even add garlic to this)
  9. To assemble the Naan add all the toppings and finish with some fresh coriander and sliced chilli

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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